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Oseng Oseng Tempe

Like pasta for most people, tempeh is becoming for me one of those ready-to-cook ingredients that I like to keep on hand just for those occasions when I have nothing particular planned and need to throw together a fast and easy meal. But while it shares with pasta a versatility that can pair it with all kinds of sauces and seasonings, the traditional Indonesian fermented soybean product has the advantage of being rich in proteins.

These crispy but chewy nutty little tempeh wafers in a tangy tomato glaze — an Indonesian recipe that comes from my valued copy of Celia Brooks-Brown's World Vegetarian Classics — take hardly any more time and effort than making a pot of macaroni and cheese, and are irresistibly delicious. Serve with some carbohydrates in the form of rice and some vegetables and you have a simple, tasty and complete meal.

Of course, as I like to remind my readers, the benefits of tempeh or any soy product can only be realized by finding brands that properly ferment the otherwise harmful soybeans — one of the most indigestible of all legumes because of their very high content of enzyme inhibitors and phytic acids which actually block the absorption of essential minerals and cause potential intestinal problems. Unfortunately, this rules out almost all tofu and soy milk products — in Western countries, these are almost universally manufactured through modern non-fermentation production methods that remove only some of the inhibitors and hardly any of the phytates, and denature the very proteins that are supposed to be of benefit in the first place. Tempeh, however, is more often than not produced through fermentation, but buyers should also look for a brand that properly inoculates the soy with Rhizopus culture and that is neither pasteurized nor pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product.

Heat the sesame oil in a large wok or saucepan over medium-high heat. Add more sesame oil as necessary to raise the level to at least 1 inch. As soon as the oil is hot but not smoking, toss in the tempeh slices and sauté until a light golden color on all sides, about 10 minutes. Add the shallots and continue to fry, stirring frequently, for another 10 minutes or until both the tempeh and shallots are brown and crispy. Remove with a slotted spoon and drain on paper towel.

Meanwhile, whisk together the remaining ingredients in a small bowl. Place the tempeh and shallots in another bowl, and mix in the sauce to coat. Serve warm.

I absolutely adore tempeh and am always on the lookout for new ways to use it--this one sounds fabulous! Noble Bean is my tempeh of choice, as well. I've heard about the issues with tofu, but have been told that cooking helps to alleviate some of the problems--but I've never heard about the distinction between Western and non-Western types. Yikes!

Neen, I'm not sure how to describe Grains and Beans actually. You would have to see it to understand. Not exactly a health food store in the way that we would often envision it. The owner, Conrad, is a traditionalist when it comes to food. He carries virtually no packaged foods and few supplements. He stocks organic grains, beans, dairy, herbs and spices, among various other fabulous foods. He is responsible for many of my dietary practices, including soaking grains, and it is also because of him that I stay away from tofu.

He is admirably principled - if he doesn't think people should eat something, he generally doesn't stock it.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.